Clouds at Sunset Recipe

Ingredients

• 4 large potatoes, peeled and quartered
• 6 large carrots, cut into 1-1/2-inch pieces
• 2 to 3 garlic cloves, peeled
• 1/2 cup milk
• 1/4 cup butter, softened
• Salt and pepper to taste
• PEAS SOUP FOG:
• 1 pound ground beef
• 1/2 cup finely chopped onion
• 2 tablespoons cornstarch
• 1-1/2 cups milk
• 1 package (10 ounces) frozen peas, thawed
• 1/2 teaspoon beef bouillon granules
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

• Place potatoes, carrots and garlic in a saucepan; cover with water. bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until vegetables are tender. Drain; reserving 1/2 cup cooking liquid.
• In a bowl, mash potatoes, carrots and garlic. Beat in milk, butter, salt and pepper until light and fluffy. Set aside and keep warm.
• Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add reserved cooking liquid. Combine cornstarch and milk until smooth; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in peas, bouillon, salt and pepper. Cook for 2-3 minutes or until heated through. Serve over mashed potatoes. Yield: 6 servings.

Clouds at Sunset published in Taste of Home April/May 2000, p37